I hope everyone had a great St. Patrick’s Day yesterday!! I didn’t get a chance to post since we got an early start to the festivities. I didn’t make anything this year, but I usually make Irish Soda Bread, with a slight twist from the traditional recipes. I figured I would post my recipe and a pic from a past St. Patty’s Day loaf.
I like to bake my bread in a Springform pan, to get a nice round shape. The traditional recipes call for raisins, but I like to use orange craisins instead. The cranberry and orange combination is really nice in the bread, and makes a great breakfast treat.
- 4 cups all-purpose flour
- ½ cup white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1.5 cups orange craisins
- 1 TBSP caraway seeds
- 2 eggs, lightly beaten
- 1¼ cups buttermilk
- 1 cup sour cream
- Preheat oven to 350 degrees. Spray a 9-inch Springform pan with Pam cooking spray, along the bottom and sides.
- In a mixing bowl combine the flour (reserve 1 TBSP flour), sugar, baking powder, baking soda, salt, craisins, and caraway seeds. In a small bowl combine the eggs, buttermilk, and sour cream. Stir the liquid mixture into the dry ingredients until just moistened. Kneed the dough in the bowl 10-12 times and place in the pan. The dough should be sticky. Pat down and cut a 4-inch slit on the top of the dough, about ¾-inch deep. Dust the bread with the reserved flour.
- Bake for 65-75 minutes, until the top is a golden brown. Let cool completely before slicing.